Thread: A primer on fermentation: make your own supplements

Hey there duders , dudetted. Your friendly neighborhood Turtle here looking to share his life's passion to all who it May behoove. That is my greatest wish in life. To be able to share a gift that can improve the lives and livelihood to those who want to learn and apply even the slightest bit of themselves into learning something foreign and new.

Fermentation, to put it simply is the process by which anaerobic microorganisms(sans oxygen) and facultative anaraerobes, convert carbohydrates(polyphenols,tannins,lignans,FoS,suga rs,alcohols,) and fatty acids are consumed for atp and converted to other substances via said microbes.

In essence you will be chemically cooking and partially digesting the chosen substrates fed to the microbes. Feeding them will cause them to grow and colonize whatever medium you choose to place them in. They will grow to great amounts and arrange themselves in all sorts of incredible and beautiful patterns. From now on I'll be referring to this as scoby. After a while your various scobies will each develope Ina unique way, and will even incorporate microbes from your very body into themselves. You also lower the pH producing all manner of benefical acids (lactic ,acetic,butyric,etc) , these help keep "bad" bacteria out. Numbers will grow exponentially. It is almost failproof as long as you take the necessary precautions.

As for benefits. There are too many to list. From the various enzymes and cofactors, to growth promoting substances that aid the microbes in thier own vigorous growth, to novel nutrients that it might introduce to the food, to culinary and sensory changes in the substrates. To providing more probiotics , cheaper, tailor made to you based on your own unique microbes , but also with the guaranteed good ones you get using these methods. It's a health power punch that is sure to improve various aspects of your well-being. Far cheaper to make, far more efficient, and available at endless abundance. Even regular supplements will almost always be improved by fermentation.

The basis is simple..carbohydrates + water + time+ scoby+ substrates+glass container = all your need. Super cheap to setup. Just get some organic apple cider vinegar, organic milk, a bit of raw organic cheese, any vegetable or green, berries, basically anything sweet, pulpy, fibrous, starchy, sugary,or leafy. And something to get a scoby going with.

Depending on what you want to do. You will figure it out as you go too. The microbes will communicate with you. You'll see what I mean.

1. Vinegars. My latest and current pet project. The last I learned to make. But easily my favorite. Is super delicious and properly made nothing like the disgrace sold at stores..I still reccomend getting some with mother to help it start. Otherwise depending on available wild yeasts and the kind of alcohol they make results may not be satisfactory. You can use pure fruit juices with pulp optional, cut up fruit, mashed fruit, wine , or beer to start. Even maple syrup. Just pour in a mason jar of other glass container..or cut up and add. Etc. Cover 1/4 to 1/3 with the vinegar. Add the rest wine or beer , but this is optional. Otherwise the fruit will weep. You can also just start with wine or beer. Just dilute wine to 5-8 percent for optimal results. Shake regularly. Acetic acid production and this type of fermentation is done by facultative anaerobes..meaning they can tolerate an prefer some oxygen. Shaking often I've noticed gives best results. Will take 2 weeks to 2 months depending on skill of maker,.and desired product.

2. Kefir. If you want lactic acid and proteolytic enzymes this is for you. Just add some organic milk to to Mason jar..add in a couple pieces of cheese..wait 48 hours. Viola. Thick creamy kefir. Keep between 50-60 degrees. For optimal results move to fridge when it's how you like it.

3. Sauerkraut/ kimchee/half sour pickles/ etc .

The key here is brine. At least 2-3 percent. Then chlorine free water. And just add vegetables and fruits to your hearts conteng. If making kimchee or sauerkraut. Do not use water. Make brine..just salt it. Stuff it in a jar. And a weight on too of squeeze the life outta it. And viola , sweet sweet sugar juice just ripe for innoculatiom and some sweet sweet fermentation.

4. Sourdough. Just leave your dough out for a week or two adding water to soften and moisten as needed. Save pieces of it and feed it flour occasionally. In the future break off and mix a piece with your future dough and let sit for a day or two. Will be wunderbar.

5. There is much more I missed I'm sure. I'm sure many spelling,grammatical mistakes, and typos were made. If found ,do not hesitate to let me know. Thank you. If anyone has any questions, or anything. Just ask away. Ahoy cheers, y'all.

**Also for legal purposes. This is all just the rantings and ravings of a mad man. Heed me no mind and carry on. Toodle oo, great day. And best of luck in all your endeavors. **

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